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This 30 Minute Coconut Milk Braised Chicken with Sweet Potatoes and Rice is a fusion of Thai and Indian flavors. It’s the perfect bowl of warming comfort food that’s also healthy…and so delicious. Quickly made in your instant pot (slow cooker, or on the stove) in just about 30 minutes. Made using good for us ingredients like high protein chicken, antioxidant-packed spices, sweet potatoes, spinach, and creamy full-fat coconut milk. It’s cozy, creamy, a little spicy, and filled with vegetables. Finish each bowl off with steamed white rice and serve with fresh naan. You’ll have the perfect healthy chicken curry that can be enjoyed any night of the week. Bonus? The leftovers are even more delicious the next day.
This is the very first post of 2020…and the very first post of a whole new decade too. I hope you all had a great NYE and enjoyed a laid back New Years’ Day. Our NYE day was low-key but very fun. We spent the afternoon playing kickball in the snow, just what everyone wanted. At night I ended up making my Indian Coconut Butter Cauliflower along with my Chicken Tikka Masala from the HBH Super Simple Cookbook. This was not what I had planned on making for NYE, but it was delicious and everyone really enjoyed it.
Today I’m feeling so excited for the new year and ready to jump right into work. Anyone else feeling the same? Something about January 2nd is always so exciting. There’s a whole fresh new year ahead…kind of like a blank slate!
Today kicks off the start of healthy January 2020. If you missed it, I rounded up all my favorite healthy recipes on Tuesday. But today I’m sharing a new family favorite. I debated sharing a salad, but in the end, this just felt right for today. This dish is so GOOD and it’s filled with healthy ingredients too.
The Inspiration…
Like the majority of HBH recipes, this was inspired by my family. I made this over Christmas break because everyone, even my brothers, all enjoy a spiced chicken curry. I wanted the flavors to be somewhat of a mix between Thai and Indian and I wanted the sauce to be extremely creamy.
Most importantly, I wanted to create a cozy, warming winter curry that was healthy, filling, and delicious. Quick and easy was a top priority as well!
I did some googling, looked through past HBH recipes, and ended up combining a few HBH recipes to create this one. The outcome? An easy chicken braised in coconut milk that’s delicious when served over rice…and with a side of naan. Of course.
Here is exactly how to make this…
For starters, this chicken braised in coconut milk can be made in the instant pot, slow cooker, or on the stove-top. I prefer using the instant pot, but either method is great. The instant pot just seems to always leave me with perfectly tender chicken that’s never dry, plus it’s so easy.
The dish starts out simply by tossing the chicken with plenty of turmeric and ground ginger which is key to creating a really flavorful chicken. Sear the chicken to give it even more flavor.
Then toss in a good amount of shallots and garlic, more ginger, sweet potatoes. and a touch of spices too. Stir this all together, then add your broth and coconut milk.
If using the instant pot, lock the lid and let it do its thing.
As this cooks, the aroma in the kitchen is truly incredible. It’s almost Indian like, but with a Thai twist.
Once done cooking, all you need to do is simmer the sauce down a little, then stir in a good amount of both spinach and lime juice and top with cilantro leaves.
And that’s it. Simple. Simple.
I served my chicken over steamed rice with some fresh naan for scooping up the creamy, coconutty sauce. If you want to go the extra mile, make some homemade chili oil, but swap the garlic for shallots. it’s DELICIOUS spooned over top the curry.
Alternately, you could serve the chicken on its own or over brown rice for a whole grain option. Rice noodles would also be delicious.
How are the leftovers?
I swear they taste even better the following day. The flavors have time to mend and the sauce is just more intense. This would make for a great lunch to pack up and take to work, or just enjoy the leftovers for dinner. Either way, you’ll have an amazing meal to enjoy not once, but twice…assuming you’re not serving more than four people.
I can’t tell you how much I love this recipe. This curry is SO flavorful, SO full of color, and filled with good for us ingredients. Yet it feels totally comforting with the sweet potatoes, creamy coconut milk, and rice. The best part, well aside from all the deliciousness, is that this requires only one pot and is ready in just about 30 minutes. Perfect.
And with that, have a wonderful (healthy) start to 2020!
If you make this 30 Minute Coconut Milk Braised Chicken with Sweet Potatoes and Rice be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
watch the how to video:
30 Minute Chicken Braised in Coconut Milk with Sweet Potatoes and Rice.
Servings: 6
Calories Per Serving: 655 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Watch the How-To Reel
Ingredients
- 1 1/2 pounds boneless skinless chicken thighs or breasts
- 1 tablespoon ground turmeric
- 2 teaspoons ground ginger
- 3 tablespoons sesame oil or extra virgin olive oil
- 2 medium shallots, chopped
- 2 cloves garlic, minced or grated
- 1 inch fresh ginger, peeled and grated
- 1/4-1 teaspoon cayenne pepper, use more or less to your taste
- 1/2 cup fresh cilantro, chopped plus more for serving
- 1 medium sweet potato, peeled and cut into 1 inch chunks (thicker is better)
- 1-2 cups low sodium chicken broth
- 2 cups canned coconut milk
- 2 tablespoons fish sauce
- 2 cups fresh baby spinach
- juice of 2 limes
- kosher salt
- 2 cups cooked rice, for serving
- chili oil, for serving (optional)
- fresh Naan, for serving
Instructions
Stove Stop
- 1. Toss the chicken with the turmeric, ginger, and 1 tablespoon oil. Let sit 5 minutes. 2. Heat 2 tablespoons oil in a large Dutch oven or pot over medium-high heat. Add the chicken and sear on both sides until browned, about 2 minutes. Add the shallots, garlic, ginger, cayenne, and cilantro, cook 3 minutes, then toss in the sweet potato. 3. Reduce the heat to low. Add 1 cup broth, the coconut milk, and fish sauce. Partially cover and simmer for 20-30 minutes, or until the chicken is cooked through. If the sauce is too thick, add additional broth. Stir in the spinach and lime juice. Season to taste with salt. 4. Serve the chicken and sauce over rice. Top with fresh cilantro and chili oil. Enjoy with naan.
Instant Pot
- 1. Toss the chicken with the turmeric, ginger, and 1 tablespoon oil. Let sit 5 minutes. 2. Set the Instant Pot to sauté. Add 2 tablespoons oil and the chicken to the instant pot and sear on both sides until browned, about 2 minutes. Add the shallots, garlic, ginger, cayenne, and cilantro, cook 3 minutes, then toss in the sweet potato. Turn the instant pot off. To the instant pot, add 1 cup broth, the coconut milk, and fish sauce. Cover and cook on high pressure for 8 minutes.3. Once done cooking, use the natural or quick release function. Set the Instant pot to sauté and bring to a boil, boil 5 minutes or until the liquid reduces slightly. If the sauce is too thick, add additional broth. Turn the instant pot off. Stir in the spinach and lime juice. Season to taste with salt. 4. Serve the chicken and sauce over rice. Top with fresh cilantro and chili oil. Enjoy with naan.
Slow Cooker
- 1. Toss the chicken with the turmeric, ginger, and 1 tablespoon oil. Let sit 5 minutes. 2. Heat 2 tablespoons oil in a large Dutch oven or pot set over medium-high heat. Add the chicken and sear on both sides until browned, about 2 minutes. Add the shallots, garlic, ginger, cayenne, and cilantro, cook 3 minutes, then toss in the sweet potato. Transfer the chicken and potatoes to the slow cooker. Add 1 cup broth, the coconut milk, and fish sauce. Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.3. Remove the lid, cook 30 minutes on high to thicken the sauce. Stir in the spinach and lime juice. Season to taste with salt. 4. Serve the chicken and sauce over rice. Top with fresh cilantro and chili oil. Enjoy with naan.
This post was originally published on January 2, 2020
Loved it very much! And so did my husband and 14 year old daughter… made it together with her as I want to try and share the love of cooking. Discovered your recipes just a while ago and already a huge fan! Love from Belgium, x
I am so happy to hear that Senta! Thank you so much! xTieghan
Do you post recipes on e-mails
Hi Joan! The daily email features the recipe, but it will link you back to my site to read the actual post/ recipe! Please let me know if you have any other questions on this! xTieghan
It took me closer to 90 minutes for the potatoes to cook through. Honestly, this is NOT a 30 minute meal, not by a long shot. Honestly, just taking a pack of boneless skinl;ess chicken thighs and trimming them of excess fat and pieces of bone that often are left attached can take a solid ten minutes, especially if you’re doing a large package and freezing half the chicken, like I suspect a lot of folks are doing. Add in cleaning that up and you’re likely already 15 minutes into this thing without even turning on the stove. Still, even thought it took a little over two hours (prep and cooking) it was a tasty meal. Far too time consuming for an average home cook to make on a busy weeknight, but a nice weekend meal. Next time I might just cut the sweet potatoes closer to a large dice (approx. 1/2 inch) and see if it helps.
Hi Alex! I am really glad this recipe turned out well for you. I hope you love some others on my site as well! xTieghan
This was hands down the yummiest recipe I’ve made in FOREVER! My family devoured it in minutes, I had a feeling this would be a good one so I double it. I’m so happy I did because I ate it for breakfast, lunch and dinner the next day. I raved about it to my sister. She made it for her family and she LOVED it too. Thanks for creating these recipes. You are my absolute favorite, thank you, thank you, thank you. I’ll definitely be buying your recipe book.
Hi Laura! I am so glad this recipe turned out so well for you!! Thank you for trying it! I hope you love the cookbook! xTieghan
I love your recipes, it is my go to especially nowadays!! looking forward to try this one!! I am not a big fan of coconut milk, can I substitute it with greek yogurt?
Hi Tamara,
Thanks so much for your kind message. I would recommend using another milk that you enjoy like whole milk. I hope you love the recipe, please let me know if you have any other questions! xTieghan
This was so good! I made it in the crock pot and it made our whole kitchen smell so good. It was a bit soupy at the end of the day, but I added some flour to thicken it up and it turned out perfectly.
Hi Emily! I am so glad this turned out so well for you! Thank you for trying it! xTieghan
My mom and I have made this recipe twice and we absolutely love it! It’s so flavorful and delicious. It tastes just like, if not better than, something you’d get out at a restaurant. It’s excellent and super easy too!
Thank you so much Danielle! I am so glad this turned out so much for you both! I hope you continue to love my recipes! xTieghan
I made this tonight for dinner. I skipped the fish sauce as I don’t eat fish but overall the taste was lovely. Our consistency was soup like but I believe that was my fault as I halved the recipe but forgot to half the liquid, oops. The sweet potato melted into the sauce so next time I think I will add more sweet potato with some smaller chuncks and some larger chunks to ensure that I have some pieces of potato.
Overall a brilliant recipe that tasted brilliant.
Thank you so much Maddie! I am so glad this turned out so well for you! I hope you continue to love other recipes of mine as well! xTieghan
I’ve gotten obsessed with pinning Half Baked Harvest recipes lately and this is the first one I actually tried. Needless to say there will be more to come! This was DELICIOUS! With limited meat options in the stores right now, we used bone-in chicken thighs but when cooked in the IP at the recommended time, the meat was falling-off-the-bone tender anyway. Yum! I look forward to trying more recipes!
Thank you so much Jenny! That sounds amazing! xTieghan
One of my dear friends shared this recipe with me today. I was so excited that she did because I had frozen chicken thighs in the freezer and had no idea what to do with it. We’re In quarantine right now due to the pandemic so I had to work with what I had. I substituted a lot of the ingredients but went with the idea just incorporated a couple other things and it was amazing! Thank you so much for the recipe.
Hi Angela! I am glad you tried this one and it turned out well for you! I love that you were able to use what you had on hand! Thank you so much and I hope you are staying well! xTieghan
Made this tonight on the stove top. It ended up being way too soupy and I only used 1 cup of chicken stock! Next time I would cook it uncovered for the whole 30 mins and maybe throw the sweet potatoes in half way so they don’t get too mushy. I’d also increase the amount of spices to deepen the flavour. It was otherwise delicious! Thank you for the inspiration
Hi Amber! I hope this works out better for you the next time! Please let me know if there are any questions I can help with! xTieghan
Cooked this on the stovetop as directed and it is absolutely delicious! I couldn’t find fresh ginger (because pandemic) so used some squeezable ginger paste and it still ended up GREAT – Thank you for sharing this!
I am so glad this still turned out so well for you Whitney! Thank you so much for trying it! xTieghan
Loved the recipe, as usual! I chose to do it on the stovetop vs the slow cooker so I had more ability to reduce the sauce. I subbed kale in when I added rest of the sauce since I already had it, and it worked great. Thank you!
Thank you Lauren! I am so glad this turned out so well for you! xTieghan
Can I sub something else for the lime juice? No limes available!
Hi! I would sub the same amount for lemon juice if it is available! Please let me know if you have any other questions! xTieghan
Hey not sure what I did? the curry is watery what do you recommend to thicken it up
Hi Elyse,
So sorry about that, try adding some coconut cream to thicken the sauce. I hope you enjoy the recipe, please let me know if you have any other questions! xTieghan